This cole slaw recipe is fabulous – love that there’s no mayo in it!  The oil, vinegar and honey/dijon combo is delicious, and it’s a crunchy addition to your menu.

2/3 cup olive oil
1/3 cup red wine vinegar
1 TBSP honey
1 TBSP Dijon mustard
1 medium shallot, finely chopped
1 clove garlic, minced
Salt and pepper

3/4 head green cabbage, shredded (about 5 cups)
1 large carrot, shredded (about 1 1/2 cups)
1 bulb fennel, finely shredded (about 1 cup)
1/2 jicama, cut into thin strips (about 1 cup)
1 cup snow peas, thinly sliced lengthwise
1 medium Granny Smith apple, cored and cut into thin strips (about 1 cup)

Dressing: Whisk together oil, vinegar, honey, mustard, shallot and garlic. Season with salt and pepper.

In a large bowl, toss together cabbage, carrot, fennel, jicama, snow peas and apple.

I ended up shredding the carrot finer than I wanted, but no matter, it still tastes amazing!

Pour dressing over and mix well. Cover and chill for at least 3 hours before serving.


Categories:  Tags: